Thai Iced Tea

• 4 cups water filtered
• 2 tablespoons loose leaf black tea
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon pure vanilla extract
• 14 ounces light coconut milk
• 2 tablespoons dark rum per serving, for cocktail option

1. In a large saucepan, bring water to a boil.
2. Once boiling, remove from heat and allow bubbles to subside, then add tea and stir. Let steep for 5 minutes.
3. Pour tea over a strainer into a pitcher or bowl to remove the tea leaves. At this time add maple syrup, coconut sugar, and vanilla. Whisk to thoroughly combine and dissolve sugar crystals, then sample and adjust sweetness as needed. Set in the refrigerator to chill (2-3 hours).
4. Once tea is chilled, prepare serving glasses with generous portions of ice. Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
5. Recipe yields enough for 4 generous servings. Add dark rum to fast to make it a creamy cocktail!

water filtered, loose leaf black tea, maple syrup, coconut sugar, vanilla, light coconut milk, dark rum per serving

Taken from www.yummly.com/recipe/Thai-Iced-Tea-1495744 (may not work)